Eggplant Cream Recipe – A Delicious Italian Dish

Learn how to prepare a tasty eggplant cream, a must-try Italian recipe for your next gathering.

Introduction

Eggplant cream, or ‘Crema di melanzane’, is a simple yet flavorful preparation that serves as an exquisite appetizer or a versatile sauce to enhance various summer dishes. When roasted, eggplants release their intense and enveloping flavor, transforming into a smooth and aromatic cream enriched with garlic, extra virgin olive oil, and fresh parsley.

This quick and accessible recipe is perfect for spreading on crostini, pairing with meat or fish dishes, or elevating sandwiches and piadinas with a Mediterranean touch. Additionally, it’s a fantastic way to make the most of seasonal eggplants!

Whether it’s for a friendly gathering or a light lunch, eggplant cream will bring the taste of summer to your table… a genuine, fragrant, and irresistible recipe to try right away!

If you love recipes featuring eggplants, don’t miss these delightful variations:

• Eggplants in Olive Oil
• Stuffed Eggplants
• Eggplants in a Mushroom Style
• Babaganoush (Middle Eastern eggplant spread)

Recipe by Michela Carta

Ingredients

• 2 medium eggplants
• 2 tablespoons of extra virgin olive oil
• 1 clove of garlic
• Salt, to taste
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants in half lengthwise, drizzle with olive oil, and sprinkle with salt.
3. Place them cut-side down on a baking sheet and roast for about 30 minutes until soft.
4. Once roasted, allow the eggplants to cool slightly, then scoop out the flesh and place it in a blender.
5. Add the garlic and blend until smooth.
6. Taste and adjust salt, then transfer to a bowl and garnish with fresh parsley before serving.

Cooking Time

Total Time: 50 minutes

Cuisine

Cuisine: Italian